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Maccheroncini with Meatballs

  • 1 hour and 5 minutes
  • Difficult
  • First Courses

Ingredients: Per 10 servings

  • 1 ¾ lb small maccheroni
  • 1 lb beef tenderloin
  • 1 ¾ oz ham
  • ½ onion
  • 1 tablespoon oil
  • 1 oz butter
  • 1 cup white wine
  • 2 lb canned tomatoes
  • 3 ½ oz grated Parmigiano Reggiano cheese
  • 1 oz beef bone marrow
  • ¾ oz crustless white bread
  • milk
  • 1 clove of garlic
  • parsley
  • all-purpose flour
  • 2 egg yolks
  • 1 lemon
  • pepper


In a pan, put the chopped mixture of ham and onion, douse with the oil, and put the meat on top. Leave to cook and as soon as the meat and onion begin to color, pour in the wine, allow to evaporate almost completely, and add the tomato. Pour in enough water to cover the meat, season with salt and pepper, cover the pan, bring to the boil and continue cooking over moderate heat for about 2 hours. When the meat is cooked, remove it and leave to cool, sieve the sauce finely, and put it back into the pan. Mince the meat and put it in a bowl, then mince the beef bone marrow, garlic, parsley, and inner part of the bread (soaked in milk and well wrung out), and add everything to the bowl. Complete with a little grated lemon zest and a pinch of salt and pepper. Fold in the 2 yolks, amalgamate everything well, then with the palms of the hands form some small balls, dip these in the flour, and cook in very little, lightly salted boiling water. Keep them hot in their cooking liquid on the corner of the stove. Cook the “maccheroncini” in abundant, lightly salted boiling water, drain when “al dente” and transfer to a preheated concave plate. Scatter the butter on top in small pieces, sprinkle with grated Parmesan, cover with half of the sauce, and arrange the meatballs. Mix and serve, and take to the table with the rest of the sauce and grated Parmesan on the side.